Lamb isn't the most popular meat in the U.S. (actually far from it), but it's common to see it on grills around the world. With both Easter and Passover coming up, Steven thought it was about time that lamb got its moment in the spotlight.

I include it on the menu whenever I can, and that's usually once or twice a month. Unfortunately, lamb can also be quite expensive in some areas, and mine is one of them (even though I live in a big lamb-producing area, no less).

My favorite, however, is similar to Steven's. Once a year I join a bunch of Greek restaurateurs for their Easter celebration, and we cook about 4-6 lamb on spits over charcoal. It's still my favorite way to cook lamb even though I've cooked it many different ways over the years.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Lamb is definitely my favorite meat. And there is no better way to cook it than over coals or open fire. I’m a Kabob addict, so that’s how I cook it most of the time, either in small chunks or minced (Kefta Kabobs). I like butterflied leg of lamb grilled directly over coals once in a while and I do enjoy lamb chops as well (rib &loin chops).But for Easter, I definitely prefer the whole thing on the spit Here is one I did a while backFree Image Hosting

Once a year I join a bunch of Greek restaurateurs for their Easter celebration, and we cook about 4-6 lamb on spits over charcoal. It's still my favorite way to cook lamb even though I've cooked it many different ways over the years.

I'm doing lamb loin chops on the grill tonight. I've had lamb prepared in fancy restaurants all over North America but my favorite way to do it is just plain old salt and pepper, over charcoal. Unfortunately I'm at my sister's so will have to use a gas grill this time.

Trollby, it's a bit of a drive from Madison but Pinn-Oak Ridge Farms just east of Richmond is a good source of lamb. Any store-bought lamb labeled "Wisconsin Lamb" comes from there and they make a point of processing only younger, smaller animals so that the meat has a mild flavor.

They list "Jacobson Brothers" as a location to get thier meat, but both listed are on West side, I have one of their stores less than 1 mile from my front door on North-side. Maybe see if they can have some brought over to this store by calling and place order

I love lamb! 10,000,000 coyotes can't be wrong. I usually mix ground lamb with ground chuck for fat and flavor in my Lule Kebab. I love a nicely butterflied grilled leg of lamb and shoulder chops as well.